Cranberry Eton mess traybake
Be the first to rate this recipe
- 2 medium egg whites (use the yolks in another dish)
- 115g caster sugar
- 200g jar Asda Cranberry Sauce
- 150ml double cream
- 25g dried cranberries
- 30g mint leaves
Preheat the oven to 130C/110C Fan/Gas ½. Line a baking tray with baking paper.
Whisk the egg whites, using an electric mixer, until they form stiff, glossy peaks.
Add the sugar, 1 heaped tsp at a time, whisking on a high speed after each addition until you have a meringue mixture.
Spread the mixture out on the baking tray to form a rectangle 24cm x 15cm. Bake for 1 hr 15 mins – the meringue is cooked when it can be lifted off the baking paper easily. Remove from the oven and allow to cool completely.
Put the cranberry sauce in a small bowl and stir to soften.
Whip the cream until thick enough to hold its shape.
Break the cooled meringues into pieces and transfer to a serving dish. Top with dollops of the cream and a drizzle of the cranberry sauce, then scatter over the cranberries. Garnish with the mint and serve with the remaining cranberry sauce on the side.